Title: Turkey Tortilla Casserole, Adapted
Categories: Casseroles, Turkey, Tex-mex
Yield: 4 Servings

4 ts Vegetable oil; divided
3/4 lb Oven-roasted turkey breast
Cut into 2 x 1/4 inch strips
1 ts Dried oregano; divided
3/4 ts Ground cumin; divided
1/4 ts Pepper
2 lg Garlic cloves; minced
3/4 c Corn kernels; divided
3/4 c Sliced green onions
1/4 c Chopped fresh cilantro
1 lg Garlic clove; minced
3 tb All-purpose flour
1 tb Chili powder
1/8 ts Ground cinnamon
1 c Water
10 oz Chicken broth
5 Corn tortillas; (6-inch)
Vegetable cooking spray
2 oz Sharp cheddar cheese;
-shredded
1/4 c Sour cream
Cilantro sprigs
Cherry tomato slices

Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add
turkey; saute 1 minute. Add 3/4 teaspoon oregano, 1/4 teaspoon cumin,
pepper, and 2 garlic cloves; saute 1 minute. Add 1/2 cup corn and green
onions; saute 1 minute. Spoon into a bowl, and stir in cilantro. Set aside.

Heat 2 teaspoons oil in skillet over medium heat. Add remaining 1/4
teaspoon oregano, remaining 1/2 teaspoon cumin, and 1 garlic clove; saute 1
minute. Add flour, chili powder, and cinnamon; cook 1 minute, stirring
constantly with a wire whisk. Gradually add water and broth; cook 5 minutes
or until thickened and bubbly, stirring constantly with whisk. Pour sauce
into a bowl; place plastic wrap on surface, and set aside.

Brush remaining 1 teaspoon oil over both sides of tortillas. Place a large
nonstick skillet over medium-high heat until hot. Add 3 tortillas, and cook
30 seconds on each side or until softened. Remove from skillet. Cut
tortillas in half; set aside, and keep warm. Repeat procedure with
remaining tortillas. Arrange 5 tortilla halves in bottom of an 8-inch
square baking dish coated with cooking spray. Spread 1/3 cup sauce over
tortillas; top with turkey mixture. Spoon 2/3 cup sauce over turkey
mixture, and arrange remaining 5 tortilla halves over turkey mixture.
Spread remaining 2/3 cup sauce over tortillas; sprinkle cheese and
remaining 1/4 cup corn over sauce. Bake at 450 degrees for 15 minutes or
until bubbly.

Recipe By: Cooking Light, Sept. 1995 From: Jazzbel Date: 17 Apr 97 Eat-L
List (Recipes And Food Folklore) Adapted by: Jim Weller

Posted to MM-Recipes Digest V4 #3 by "Rfm" on Jan
11, 99